Instant Black Bean Soup

"Recipe out of newspaper. I tend to add more cilantro, chili pepper and salsa for a spicier dish. The longer you cook it, the better the flavors meld. It was originally a vegetarian recipe that I added hamburger to so could easily be converted back! It's my dad's single favorite meal with some nice crusty bread or tortillas."
photo by flower7 photo by flower7
photo by flower7
Ready In:
1hr 5mins




  • If using beef, brown and drain fat.
  • Add beans, onions, chili powder, salsa, broth and cilantro to crockpot or soup pot.
  • Bring to a boil then reduce heat and stir while mashing some beans.
  • For soup pot: simmer over medium low heat 30 minutes to an hour.
  • For crockpot: cook on low for 2-3 hours.
  • Top with cheese and sour cream when serving.

Questions & Replies

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  1. My daughter made this for Christmas Eve dinner in the crockpot. It simmered all day and tasted fantastic - didn't change a thing.
  2. Delicious! I just made this tonight, and it was a big hit with both me and my fiance. The cheddar topping really brings it all together. The one recommendation I have is about the amount of ground beef: I used the entire 1 lb that I bought at the store, but next time I will only use half because there was a little too much of it compared to everything else. Or, if using the whole pound, I suggest increasing the amount of chicken broth so that there is enough liquid. Otherwise, this was an easy, yummy soup!
  3. 5 Stars for Easy and Awesome. I tasted it before it even simmered and it was perfect. I used just under 1 lb of ground beef and wanted more beans, so I added 1 can of refried beans. Then I decided it didn't have enough tomatoes, so I added an additional 1 cup of salsa. Made mine very mild (as that's how hubby likes it). Will serve this for dinner tonight with some home made beer bread. THANKS for posting this keeper.
  4. Exactly what I was hoping for and then some! So great when something that tastes this good is also good for you! I made as posted with just a little over a half pound of ground beef. I put everything but the meat into the the crock pot and after it had been warming for a couple of hours I gave it a little spin with my stick blender, not enough to make it smooth though because I still wanted some texture. That was when I added the ground beef a couple of good shakes of cayenne, (I like it spicy), and a pinch of S and P. The crock pot was really the thing to use because the flavor just got better the longer it sat. Excellent and sooo easy!! Thank you!
  5. I loved this soup, its so tasty!!!! Lots of flavor!! My mom and dad loved it and even my kids. I definitely will be making this often. Thanks for the recipe!


  1. I LOVED this!! It's exactly what I wanted on a snowy, blowy night! I had had black bean soup in a restaurant & have been wanting to duplicate one at home. This was great! I cut the recipe in half but used 1/3 cup salsa. I added 1/2 tsp cumin & some minced onion (instead of green onions). I also used dried parsley instead of cilantro, as I had none. I am a vegetarian but my hubby isn't--but he enjoyed this as well! I used 1/2 tsp sodium free chicken broth seas (yes, I cheated a bit--shh!) w/ 1/3 cup water since I didn't want the soup to be too thin. I topped it w/ fat free cheddar cheese & fat free sour cream. with a small bean & cheese quesadilla & spinach salad--I was totally satisfied!
  2. Loved this soup! So much flavor for so few ingredients and so little time. I left out the beef and since I don't have the "cilantro gene" I used fresh parsley instead. Thanks for the recipe!



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